New bad lot of Nottingham yeast ???

[Toecutter]

just pitched a package i got at morebeer yesterday. It looked goodin the cup. rehydrated, and sank to the bottom within 15 minutes with smallbubbles. we will see how long it takes to start.

 

[DeNomad]

Telling people that they should contact the manufacturer was also not helpful, since I don't know of anyone who tried to contact them who actually got a reply.

I received a reply and they requested I ship back the bad satchels. I plan to do so soon and Lallemand is aware of the problem as per the recall.

 

[electric_beer]

...this sucks. I thought I was in the clear. Apparently after 4 weeks my luck ran out. I spy with my little eye something that looks like an infection. UGH.

Thank goodness I'd been drinking before I opened the lid.

 

[SkyHighBrew88]

Quite unfortunate. I was wondering why it took 48hrs to begin fermentation until I saw this thread. I had really begun to like Nottingham and had used it on quite a few good beers up until it ruined my first AG Centennial Blonde I made. Taste was and is sour, I've determined that it is definitely infected as there are little round bacteria specks that appeared very shortly after bottling.

Not to mention Nottingham was only like $1.99/pack vs. Safale's $3.99 for S-04/05 (at least at my LHBS).

Guess that just means it's time to get another batch of something going !

 

[RavenChief]

You all got a reply, they pulled the yeast. Let it go!

You are right. I need to just let it go.

 

[Shooter]

You are right. I need to just let it go.

I understand your frustration if you're having problems. I'm not sure much more's going to be done at this point. Here's to better brewing days ahead!

 

[Toecutter]

I pitched 2 yesterday about 6 pm . 1 Danstar Munich I bought from CHI, 1 Danstar Knottingham I bought from MoreBeer Riverside. 8 am this morning, both are bubbling nicely

 

[SteveM]

IO mentioned this on the other Nottingham thread also. Seconding what was mentioned on the previous page, my LHBS has none in their refrigerator - it has all been recalled, I was told.

I'm hoping they get things straightened out - I used it for years and loved it. If they fix it, I'll use iot again. I was not pleased that Safale jacked their prices up in response to this event.

 

[RavenChief]

IO mentioned this on the other Nottingham thread also. Seconding what was mentioned on the previous page, my LHBS has none in their refrigerator - it has all been recalled, I was told.

I'm hoping they get things straightened out - I used it for years and loved it. If they fix it, I'll use iot again. I was not pleased that Safale jacked their prices up in response to this event.

Safale jacked up their prices prior to the Notty recall. I don't know why but I hope it's just supply and demand... This may push more people to go to liquid yeast and then it's likely demand will drop and prices should follow. If prices stay high long enough then a new supply of yeast may be introduced to the market. And prices will drop.
I love capitalism. It's a great and glorious thing.

 

[SteveM]

Safale jacked up their prices prior to the Notty recall. I don't know why but I hope it's just supply and demand...

Prior to the recall, yes, but not prior to when Nottingham's problems were coming to light.

I should not be the least bit surprised. When Baxter Labs had a problem with their heparin and had it all recalled, their main domestic competitor (whose name I won't mention) reacted in exactly this way - they saw a market bonanza and jacked up prices. I know this from someone who sat in on the market strategy the discussions (and was disgusted, but not in a position to say anything). Why should Safale behave differently?

 

[HalfPint]

Sorry about that. I have a brand new guy answering the phones and several new guys on the sales floor.

We had replacement yeast as quick as possible. I explained it to key people but I didn't want to alarm customers and employees.

Once there is a problem with any product, people will forever be looking for problems with that product.

Thanks for letting me know you had a problem with the yeast. Just drop an email to the store at [email protected] and we can refund the price you paid for the Nottingham.

Forrest

Thanks,
I wrote you guys an e-mail.

 

[wildwest450]

Just used a pack of the so called bad batch. Activity within 12 hours, violent fermentation with blow off in 24 hours.

 

[HalfPint]

Well, I posted a few pages back about getting a bad sachet from AustinHomebrewSupply.com, and having to re-pitch a S-05 4 days after the Nottingham had not taken off. With that said, my Thunderstruck is FREAKING AWESOME after only 4 days of S-05 doing its thing. Although it is early to tell, I don't think the Nottingham contributed any off flavors and the S-05 took the brew from 1.054 to 1.014 in 4 days.

Cheers,
J

 

[bdupree]

I've had 4 or 5 bad packs of notty in the last 3 or 4 months. I just repitched after 4 days or so if no change in reading and haven't had any off flavors at all. As cheap as Notty is, i'm okay with getting a bad pack/lot every now and then. I'm going to continue using it. I can get 4 packs of notty for the price of wyeast or white labs. I'm sure there's still a lot of the recalled lot hanging around lhbs everywhere and they'll keep getting bad feedback, but they've addressed it and i'm sure they'll fix it. I know a lot of people got upset about everyone ragging notty but this is the place to talk about it. Anytime you get a bad pack of yeast someone should post it. I had 3 bad packs and didn't say a thing until someone else did.

 

[wildwest450]

Just used a pack of the so called bad batch. Activity within 12 hours, violent fermentation with blow off in 24 hours.

1.056 to .016 in 5 days.

 

[Hoppocrates]

I brewed 2 brews (CDA and Surlyfest clone) with 2 different packets of the supposedly bad Nottie. Beers came out great. Fermentation was great.

 

[TokyoRoad]

4 packs of Notty from "the lot of doom" and 4 quick fermentation starts along with normal fermentation times and results.

I still plan to buy and use their yeast.

 

[PorterIdontknowher]

4 packs of Notty from "the lot of doom" and 4 quick fermentation starts along with normal fermentation times and results.

I still plan to buy and use their yeast.

Well aren't you special!

Sorry, but every cocky response of "mine worked out fine nah nah nah!" brings out painful mourning for my lost batch...

 

[brettwasbtd]

well aren't you special!

Sorry, but every cocky response of "mine worked out fine nah nah nah!" brings out painful mourning for my lost batch...

+1

 

[KCBrewer]

I picked up 10 packs of Notty with this batch number a few months back and have had consistent results until this weekend. I did a 10g batch of 1.044 cream ale, split it into two fermenters, and pitched at the same time/temp.

One took off within 12 hrs as usual, and the other took almost 48 hrs to get started. Neither have risen to more than 1/2" krausen, which I know isn't a bad sign, but not normal from my experience with Notty.

I also used a pack of this on a pumpkin ale a couple of weeks ago. It didn't have a decent krausen either, but did get down to 1.006. I still need to transfer, spice, and condition before final results are in on this brew, but samples are tasting good.

The smaller krausen has been my only noticable change from previous experience. Before it was always a short lag time, very active, large krausen fermentation, and part of the reason why I picked up 10 packs. Now it is not as active, but seems to be attenuating lower than I was getting before. I've never gotten to 1.006, and have now on 3 brews in a row.

I typically use it on the cream ale I keep on tap, and haven't noticed any change in flavor. I'll see what happens with this batch. Seems like a good test.


Edit: After rethinking, all three of the batches that got down to 1.006 have been all grain batches (I was doing extracts before and getting to 1.010-1.012) so maybe this played a role in the lower attenuation?

 

[Jawbox0]

Edit: After rethinking, all three of the batches that got down to 1.006 have been all grain batches (I was doing extracts before and getting to 1.010-1.012) so maybe this played a role in the lower attenuation?

Most likely, this. Extract is usually, to the best of my knowledge, targeted at a balance of attenuation and body. This may also play some role in the difference for your Krausen.

 

[RavenChief]

well aren't you special!

Sorry, but every cocky response of "mine worked out fine nah nah nah!" brings out painful mourning for my lost batch...

+1

 

[tomroeder]

I ended up pitching some S-04 that I ad in the frig after 50 hours of no activity, confirmed via hydrometer. Kegged 2 weeks ago and drank tonight....absolutely perfect. My guess, one truck, or skid or something of this Notty got baked on accident in some way. Oh well, Fermentis dry yeast has never let me down!

 

[LakeErieBrew]

I used this on 2 beers. They're the worst beers I've made in a long time. Maybe a coincidence, maybe not.

 

[RavenChief]

I used this on 2 beers. They're the worst beers I've made in a long time. Maybe a coincidence, maybe not.

Did you have excessive lag times or other indications of less than healthy yeast?

 

[Pivot]

just used a notty and it didnt start at all. Ruined my english IPA. I will never use nottingham ever again

 

[Rover]

just used a notty and it didnt start at all. Ruined my english IPA. I will never use nottingham ever again

What, Did you not believe there was a problem, and they recalled this batch just because there was a few complaints?

 

[kryolla]

I bought a vial of white labs nottingham and will use it for my next 3 brews then hopefully next year Danstar will get it together

 

[LakeErieBrew]

Did you have excessive lag times or other indications of less than healthy yeast?

No, the fermentations seemed to go normally with about 80% attenuation. The final products just tastes horrible. Both brews have this weird astringent flavor and aroma that I've never experienced before. These batches have been bottled for almost two months and have been stored cold for a couple weeks. The off flavors have not dissipated.

 

[RichBenn]

just used a notty and it didnt start at all. Ruined my english IPA. I will never use nottingham ever again

I had a no-start with Safale S-04 not too long back. Fortunately, some US-05 pitched after 48 hours started it right up and saved the brew.

I'm wondering whether excessive heat during shipping is killing dry yeast. I read somewhere about how containers used for shipping can get scary high temperatures in some situations. Depending upon when and how the yeast comes across the Atlantic....

Rich